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| Main Ingredients | Potatoes, Mustard seeds |
| Cuisine | Maharashtrian |
| Course | Main Course Vegetarian |
| Prep Time | 6-10 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 6 medium potatoes
- ½ teaspoon mustard seeds
- 3 tablespoons oil
- ½ teaspoon cumin seeds
- A pinch of asafoetida
- Salt to taste
- ½ teaspoon turmeric powder
- ¼ teaspoon red chilli powder
- 4 tablespoons chopped fresh coriander
Method
- Peel the potatoes, quarter lengthwise, and then cut into thin slices.
- Heat the oil in a deep non-stick kadai. Add the mustard seeds and as they begin to splutter, add the cumin seeds. As they begin to change colour, add the asafoetida and potatoes and mix well.
- Add the turmeric powder and chilli powder and mix well. Sprinkle a little water and cover the kadai. Cook on medium-low heat, stirring occasionally, till done.
- Add the chopped coriander and mix well.
- Serve hot.
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